Ravioli & Balsamic Brown Butter

Inspiration: Adaptation of recipe I stumbled upon in Real Simple magazine

Creation: Ravioli & Balsamic Brown Butter



  • 1 pkg frozen Four Cheese Ravioli (can be found in deli section of market)
  • 3 TBSP Butter
  • 2 TBSP Balsamic Vinegar
  • 1/4 cup Parmesan – fresh & grated
  • 1/4 Walnuts – toasted
  • 1 TBSP Italian Parsley – fresh & chopped
  • Kosher Salt & Fresh Pepper


  • Bring large pot of salted water to boil
  • Add Ravioli – boil 8 minutes or until they float (tender but still a bit firm)
  • Remove Ravioli from water with a pasta spoon & place in small bowl or on dish
  • Medium Heat: Melt butter in saucepan & allow to become translucent & golden
  • Stir in Balsamic Vinegar
  • Add toasted Walnuts – allow to coat
  • Dash of Salt & 3 turns of Pepper Mill
  • Toss Ravioli with the Balsamic Brown Butter

Plate Up:

  • Serve immediately
  • Sprinkle with Parmesan
  • Sprinkle with Italian Parsley

Salty Balsamic Vinegar with Butter & the toasted walnuts with the nutty flavor of Parmesan creates a creamy, sweet & salty sauce for Cheese Ravioli.

Dinner made simple & savory!



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